Description
Delicious and nutritious Sweet Potato Brownies made with natural sweetness from sweet potato and maple syrup, combined with rich cocoa and crunchy pecans. This gluten-free, dairy-free treat is perfect for a healthier dessert option that doesn’t compromise on taste.
Ingredients
Scale
Wet Ingredients
- 1 cup sweet potato purée (cooked and mashed)
- â…” cup maple syrup
- ½ cup almond butter or peanut butter
- 1 teaspoon pure vanilla extract
- 1½ tablespoons avocado oil (or melted vegan butter, coconut oil, or olive oil)
Dry Ingredients
- ½ cup cocoa powder or cacao powder
- â…” cup oat flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
Add-ins
- ½ cup chopped raw pecans (or walnuts)
- ¼ cup dairy-free chocolate chips (optional)
Instructions
- Prepare the sweet potato: Cook the sweet potato by boiling, baking, or steaming until soft. Scoop out the flesh and mash into a smooth purée to measure about 1 cup.
- Mix wet ingredients: In a large bowl, combine the sweet potato purée, maple syrup, almond or peanut butter, vanilla extract, and avocado oil. Whisk or use an electric mixer until the mixture is smooth and homogenous.
- Combine dry ingredients: In a separate bowl, sift or stir together cocoa powder, oat flour, baking powder, and sea salt to ensure even distribution and avoid clumps.
- Mix wet and dry: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing. Fold in the chopped pecans and dairy-free chocolate chips if using.
- Prepare the baking dish: Grease an 8×8-inch baking pan or line it with parchment paper for easy removal. Pour the batter evenly into the pan, smoothing the top with a spatula.
- Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center; it should come out with moist crumbs but no raw batter.
- Cool and serve: Allow the brownies to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice into 9 squares and enjoy.
Notes
- Sweet potato can be cooked in any preferred method—boiling, baking, or steaming—to soften.
- If oat flour is unavailable, blend rolled oats into a fine flour consistency.
- For a nuttier flavor, swap almond butter with peanut butter or vice versa.
- Dairy-free chocolate chips are optional but add extra richness.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These brownies are naturally gluten-free and vegan-friendly.
